| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Stews | 8 | Servings | |
INGREDIENTS
| 18 | White peppercorns, bruised | |
| 6 | Whole cloves | |
| 2 | Cloves garlic | |
| 2 | Bay leaves | |
| 3 | Sprigs parsley | |
| 1/4 | t | Dried thyme, or 4 sprigs |
| fresh | ||
| 2 | qt | Chicken stock |
| 6 | lb | Stewing chicken, or large |
| roaster quartered | ||
| 1 | Onion, chopped | |
| 1/2 | lb | Bacon, goodthickchopped |
| 3 | Onions, chopped | |
| 3 | New potatoes, peeled and | |
| cubed | ||
| 12 | oz | Tomatoes, peeled undrained |
| 1 | c | Dried baby lima beans |
| soaked overnight | ||
| 2 | T | Tomato paste |
| 1 | Dried red pepper, optional | |
| 1/2 | t | Salt |
| 1/8 | t | Fresh ground black pepper |
| 1 | c | Okra, fresh halved |
| 2 | c | Corn kernels, fresh |
| 1 | c | Flour |
| 1 | T | Yellow cornmeal |
| 2 | t | Baking powder |
| 1/2 | t | Salt |
| 1 | pn | Sugar, generous |
| 1 | T | Butter, chilled |
| 1/3 | c | Fresh corn kernels, or |
| frozen thawed | ||
| 2/3 | c | Milk, cold |
INSTRUCTIONS
1997 Soak lima beans overnight in cold water then drain. Combine first 6 ingredients in small piece of cheesecloth and secure with a string. Add to an 8-quart pot with the stock and bring to a simmer over medium-high heat. Add hen, giblets, and 1 chopped onion. Simmer, covered, until the chicken is tender, about 1 1/2 to 2 hours. Chill overnight if desired. Skim fat from surface of stock. Remove chicken; discard skin and bones and cut meat into bite-size pieces. Set aside. Cook bacon until crisp in medium skillet over medium heat. Remove with slotted spoon to paper towel and drain well. Add to stock. Pour off all but 2 tblsp fat and place skillet over high heat. Add remaining onion and saute quickly until browned. Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine. Cover partially and simmer until beans are tender, about 40-60 minutes. (Stew can be prepared several days ahead to this point and refrigerated.) Stir in reserved chicken, okra, and corn. Bring stew to simmer, then drop dumpling batter in by tablespoonfuls. Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes. Turn into soup tureen to serve or spoon dumplings into heated bowls and ladle soup over. Corn Dumplings: Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in corn using fork, then add milk and stir just until moistened; do not overmix. Add to stew and cook as directed. Recipe by: connally@vms.cis.pitt.edu (Kate Connally) Posted to bbq-digest V5 #753 by RockMc <RockMc@aol.com> on Dec 10,
A Message from our Provider:
“Either Jesus pays or you do”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1146
Calories From Fat: 520
Total Fat: 57.7g
Cholesterol: 357.5mg
Sodium: 1363.3mg
Potassium: 1398.9mg
Carbohydrates: 43.6g
Fiber: 4.8g
Sugar: 9.7g
Protein: 108.3g